NOW:53130:USA00949
http://widgets.journalinteractive.com/cache/JIResponseCacher.ashx?duration=5&url=http%3A%2F%2Fdata.wp.myweather.net%2FeWxII%2F%3Fdata%3D*USA00949
81°
H 81° L 71°
Partly Cloudy | 16MPH

This Just In ...

Kevin Fischer is a veteran broadcaster, the recipient of over 150 major journalism awards from the Milwaukee Press Club, the Wisconsin Associated Press, the Northwest Broadcast News Association, the Wisconsin Bar Association, and others. He has been seen and heard on Milwaukee TV and radio stations for over three decades. A longtime aide to state Senate Republicans in the Wisconsin Legislature, Kevin can be seen offering his views on the news on the public affairs program, "InterCHANGE," on Milwaukee Public Television Channel 10, and heard filling in on Newstalk 1130 WISN. He lives with his wife, Jennifer, and their lovely young daughter, Kyla Audrey, in Franklin.

Culinary no-no #165

Culinary no-no's


Hey, do you like….







How about.....







And what about these.....







You've got a problem.





Fishermen, helping with the effort to protect the coast line from the massive oil spill in the Gulf of Mexico, head back to port due to rough seas on May 8, 2010 near Shell Beach, Louisiana in the Gulf of Mexico. Work continues to stop the oil that is still leaking out of the Deepwater Horizon wellhead. (Photo by Joe Raedle/Getty Images)


 

Oil is seen on the water from the deck of the Joe Griffin at the site of the Deepwater Horizon oil spill containment efforts in the Gulf of Mexico off the coast of Lousiana Friday, May 7, 2010. (AP Photo/Gerald Herbert)


Seafood lovers in he Gulf are stampeding to buy and buy and buy more crabs, shrimp, and oysters. As the offshore oil spill threatens, consumers in Louisiana, Alabama, Mississippi and Florida worry their natural source of various seafood varieties could disappear.

It’s not just the oil. The dispersants BP will use in an attempt to bust up the oil also pose a significant danger to the fish supply.

The concern among seafood enthusiasts is real. Albert Gaude, a fisheries agent with the Louisiana State University Agricultural Center in Baton Rouge told the New York Times that while 20 percent of the seafood Americans consume is domestic, most of that comes from either Alaska or Louisiana. Enough of the Louisiana coast has been shut down to create a rush on seafood a la the banks in 1929.

When political analysts refer to the oil spill as President Obama’s Katrina, the analogy is legit. Residents depend on Louisiana’s estuaries and marshes for a seafood treasure trove that not only provides dinner but an economic lifeline.

Tremors are being felt throughout the Gulf. The New York Times reports, “At Felix’s Fish Camp Grill on Mobile Bay in Alabama, where as many as 900 people a day come for trout amandine and baked oysters, local seafood is likely to become scarce and cooks will have to buy from Texas, the Carolinas or even other countries, said the manager, Luis del Valle.”

Economics 101 dictates that as the supply becomes depleted and demand remains high, the consumer’s worst nightmare kicks in: a cost increase.

When will prices go up?

What time is it?

So the question is: How badly are your craving those crab cakes?

Even if straits don’t get as dire as predicted, there is an intangible force that’s tough to combat: Skeptics worried about food safety will stop purchasing.

There’s always an alternative. It’s called more beef and chicken.

Here’s more from the NY Times.


CULINARY NO-NO BONUS

My wife, Jennifer loves another man.


Cover Image


Personally, I've never read anything he's wriiten and have never watched him on TV, and he's nothing in a tight sweater.

But the famous chef gets a nod this week as he reacts to a TIME magazine piece about the dangers of salt and potential government intervention. Josh Ozersky writes:

"Your heart may be happy about this, but your tongue won't be. Kitchen Confidential author Anthony Bourdain, speaking for chefs everywhere, describes salt as the one irreplaceable ingredient in the kitchen. 'It's what makes food taste good,' he says. 'Traditional, intelligent and skilled used of salt has become confused in the minds of nanny-state nitwits with the sneaking of salt into processed convenience foods. Nothing else encapsulates the mission of the food ideologues better than this latest intrusion: they desire a world without flavor'."

Maybe this Bourdain guy's not so bad.

This site uses Facebook comments to make it easier for you to contribute. If you see a comment you would like to flag for spam or abuse, click the "x" in the upper right of it. By posting, you agree to our Terms of Use.

Page Tools